A Handbook of Cookery for a Small House

soup say either beef or mutton stock. Recipe for this with soups.) When you have sufficient potatoes ready you can either fry in dripping (in which case do not attempt to make them crisp) or boil them very gently, or bake them under a joint, etc. They will be best baked or fried. They can then be served laid round a dish of fish (fried or boiled) or round a dish of roast meat previously carved and laid down the centre of a dish or with kidneys and bacon or with liver and bacon. Celery used as a vegetable will be found very palatable cooked in the following manner. Take two or three heads of celery, wash carefully in fresh cold water and a little salt, have ready any little beef, veal, or chicken stock, bring this to a boil and cook the celery in it. From 30 to 40 minutes should be long enough to render the celery soft. Serve in a vegetable dish with the gravy poured over it, sufficient only to just cover, having previously stirred a teaspoonful of cornflour mixed with cold water into it. Beet-root may be prepared either cold to serve with cold beef or as a hot vegetable dish best served with roast mutton. For cold, have four or five round small beet-roots washed, handling them carefully and taking the greatest care not to break off any tender shoots, and avoiding cutting the leaf-end too near the top of the beet-root. Have a saucepan large enough to take the beet-root without breaking it. Boil gently with a good piece of salt from 40 minutes to an hour, or even a little longer, according to the size. Prick with a carving fork to see if quite tender, then lay them on a strainer and when cool enough to hold in the fingers remove the peel and cut into thin rings. Lay them in a dish of vinegar (a deep glass dish is best), dust over two teaspoonfuls of powdered sugar, and allow to get thoroughly cold before serving. The object of the sugar in